Ingredients with Measurements:
- 2 lbs of carne-de-sol (dried salted beef)
- 2 cups of white rice
- 4 cups of water
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Soak the carne-de-sol in water overnight to remove excess salt. Drain and rinse the beef before cooking.
2. In a large pot, add the carne-de-sol and enough water to cover it. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 30 minutes.
3. Drain the beef and cut it into small pieces.
4. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
5. Add the carne-de-sol to the skillet and cook for 5-7 minutes, stirring occasionally.
6. In a separate pot, add the rice and 4 cups of water. Bring to a boil over high heat, then reduce the heat to low and cover the pot with a lid. Simmer for 18-20 minutes or until the rice is cooked.
7. Once the rice is cooked, fluff it with a fork and add the carne-de-sol mixture. Mix well and season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour
Temperature:
- Carne-de-sol: Simmer over medium-low heat
- Rice: Boil over high heat, then simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 400
- Total fat: 10g
- Cholesterol: 80mg
- Sodium: 1000mg
- Total carbohydrates: 45g
- Protein: 35g
Substitutions for ingredients:
- Carne-de-sol can be substituted with beef jerky or any other dried salted meat.
- White rice can be substituted with brown rice or any other type of rice.
Variations:
- Add diced tomatoes and bell peppers to the carne-de-sol mixture for a more colorful dish.
- Use quinoa instead of rice for a healthier option.
Tips and tricks:
- Soaking the carne-de-sol overnight is important to remove excess salt and make it more tender.
- Fluffing the rice with a fork after cooking helps to separate the grains and prevent clumping.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the carne-de-sol with rice in a large bowl or on a platter.
Garnishes:
- Chopped cilantro or parsley
- Lime wedges
Pairings:
- Black beans
- Fried plantains
- Cornbread
Suggested side dishes:
- Grilled vegetables
- Salad
Troubleshooting advice:
- If the carne-de-sol is too salty, soak it in water for longer or use less salt when seasoning.
Food safety advice:
- Make sure to cook the carne-de-sol thoroughly to prevent any foodborne illnesses.
Food history:
- Carne-de-sol is a traditional Brazilian dish that originated in the Northeast region of the country.
Flavor profiles:
- Savory, salty, and slightly spicy.
Serving suggestions:
- Serve hot with a side of black beans and fried plantains.
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Region: Brazilian